In Quarters 3 Medium Bay Leaves 1 Tablespoon Rosemary 3 Medium Jalapeno Chile Pepper :
Canned 8 Ounces Black Olives 6 Medium Anchovies 3 Tablespoons Capers 1 Cup Chopped Onion 2 Teaspoons Garlic
Chopped 1 Teaspoon Dried Basil 1/2 Cup Pine Nuts :
Or Pignoli Nuts 4 Tablespoons Vegetable Oil 1/2 Cup Chicken Stock In a soup pot, place the chicken, bay leaves and rosemary. Cover with water. Bring the water to a boil. Reduce heat to low and simmer 20 minutes. Chicken will be almost cooked. Anchovy olive sauce: In a blender, place the jalapeno peppers, black olves, anchovies, capers, onion, garlic, basil and nuts. Blend on medium speed until smooth. Heat two tablespoons of the oil in heavy 10-inch skillet; pour in the anchovy olive sauce and the chicken stock. Simmer five minutes; set aside. Remove the chicken from the soup pot and pat dry with paper towels. Heat two tablespoons of oil in a 12-inch skillet. Brown chicken on all sides. Drain all fat. Pour in the anchovy sauce. Cook ten minutes. Serve on a heated plate.
How To make Chicken with Anchovy Olive Sauce's Videos
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Preparing the anchovy sauce
the best way to have tasty dipping sauce mango is to add some onion, garlic, ginger and chillies to it.
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